Country: Bahamas Region / Locale: The Servings: Serves 6

Ingredients

• green pigeon peas – 1 cup / 150 g
• water – 6 cups / 1440 ml
• coconut milk – 1 cup / 240 ml
• flour – 2 cups / 250 g
• baking powder – 1 tablespoon
• salt – 1 teaspoon
• black pepper – 1 teaspoon
• vegetable oil – 2 tablespoons
• onion – 1 medium, chopped
• garlic – 3 cloves, minced
• thyme – 1 teaspoon, dried
• scotch bonnet pepper – 1 small, finely chopped (optional)
• carrots – 2 medium, sliced
• bell pepper – 1 large, diced
• ground allspice – 1/2 teaspoon
• cilantro – for garnish, chopped

Instructions

1. Rinse the pigeon peas thoroughly and set aside.
2. In a large pot, heat vegetable oil over medium heat. Add onion and garlic, sauté until fragrant.
3. Add the thyme, carrots, bell pepper, and scotch bonnet pepper; cook for another 3 minutes.
4. Pour water and coconut milk into the pot. Add the pigeon peas, allspice, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
5. To make dumplings, combine flour, baking powder, and a pinch of salt in a bowl. Gradually add water to form a dough, knead gently.
6. Shape the dough into small balls and drop into the simmering soup. Cook for another 20 minutes until dumplings are cooked through.
7. Adjust seasoning if necessary, then serve hot, garnished with fresh cilantro.

Substitutions

• green pigeon peas -> canned kidney beans
• coconut milk -> almond milk
• scotch bonnet pepper -> jalapeño
• cilantro -> parsley

Enhancements in the Next Evolution

• Add a splash of lime juice for freshness.
• Incorporate sweet potatoes for added sweetness and texture.
• Use smoked paprika to enhance the smoky flavor profile.